recipes from a girl with a big appetite & a tiny kitchen

Before I start baking excess amounts of cookies and sweets for Christmas time, I’m trying to eat as healthy as I can in hopes to offset all the sugar soon to be in my life. While I know eating healthy doesn’t exactly work like that, I like to think that thinking like this helps me eat more vegetables anyways. I also find it’s a lot easier to get your daily dose of vegetables when you have plenty around ready to eat. So for these reasons I decided to roast up a large batch of Brussels sprouts, carrots, sweet potatoes, and red onions.

Look how beautiful all these vegetables are! I’m a big believer of the idea that the more color you have on your plate, the healthier you are eating. Since all these veggies are in season it means the you are also getting the freshest and best tasting varieties than if you were to buy them at different time of the year.

To ensure the vegetables cook evenly you want to cut them according to their size and density. I had some thicker carrots which I cut into large chunks compared to some smaller carrots that I just left whole.

A love to put balsamic vinegar on vegetables before I roast them. This time though I decided to mix it up and add some honey to bring a nice sweetness to the mixture. The final result is a tangy, slightly sweet coating that helps caramelize the veggies without being too heavy.

This recipe makes a plenty for a crowd or is great to make ahead when meal planning for the week. The veggies also pair great with any protein or could be a hearty vegetarian meal.